Idiazábal name comes from the town in the Basque province of Guipúzkoa. Full of aroma from Lacha sheep is used to produce the cheese. It ripens from to to six months in humid cellars. Idiazábal has waxy yellow rind and beige, compact interior. The holes are hardly visible. The flavor is buttery and slightly piquant.
Some of ripened batches are smoked with hawthorn or cherry wood. It gives the rind a cooper-like color. It also strengthens its flavor and make the paste drier and more aromatic.
I only have a chance to taste the cheese once a few months ago and it didn't make an impression on me.
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